If you have any saved chicken stock, beef stock or even fish stock in your freezer, wip up some parmesan cheese or pecorino and you are good to go.
No stock? Use some stock powder or cubes and make some quick fake stock. The only weird ingredient you might not have is celery. Alright, let me get to it.
Risotto is brilliant. You're welcome.
Alright, chop both the celery and the onion and then begin sauteeing both of them in a large pan, with olive oil, obviously.
After properly sauteed, add the mushrooms or vegetable of choice.
Add the arborio rice. You can use fists to measure the quatity desired. It should be a fistfull for one serving. Stir the rice in the pan until it gets a bit whiter.
Add a cup of wine into the pan and softly stir until the rice absorbs the wine.
Once the wine has been absorbed, add a ladle full of stock into the pan. stir softly until almost absorbed, then add another ladle full of stock.
Continue this process ladle after ladle, stirring softly with a wooden spoon, obviously.
Once the texture looks risotto ready, turn the stove off. Add butter and parmesan cheese in your desired amount. Stir it softly and properly and the cover the pan with a lid. Leave it for 5 minutes for the rice to fluff up.
Serve with a bit of pepper and parmesan on top. Enjoy.